YIELD: 13 Blondies
Preheat oven to 350 degrees F. Spray silicone muffin cups or a 9-by-9-inch pan with cooking spray.
Combine the butter, brown sugar and coconut palm sugar in the bowl of a mixer and beat with a paddle attachment until light and fluffy, about 2 minutes.
Add the peanut butter, vanilla extract and eggs and beat again until fully combined.
Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed.
Fold in the pulsed oats, chocolate chips and peanut butter chips with a rubber spatula. Scoop the dough into the muffin cups or spread the mixture in the prepared baking dish.
Bake until just set, 18-20 minutes for muffin cups and 28 to 30 minutes for a whole pan. Do not over bake. Allow to cool completely before popping out of the muffin cups or cutting into squares.
This recipe was adapted from the original by giadzy.com.
My 7-year-old finishes dinner and asks “what’s for dessert”. My husband finishes his dinner and the same thing “what’s for dessert”. I’m like “I don’t know go find something” and get all huffy. Then, I finish my dinner and think “what’s for dessert”. LOL! OK, ok I get it now. Sorry, didn’t mean to get all grouchy. I rummage the cabinets and find peanut butter, a half open bag of chocolate chips that somehow also has peanut butter chips mixed in, gluten-free flour and oats. I can make this work.
About 45 minutes later we have some nice warm Peanut Butter Chocolate Chip Blondies coming out of the oven. They were delicious and everyone enjoyed them. I froze the leftovers to pull out another day when dessert options are few and far between. They do really great frozen and popped in the microwave for 30-ish seconds. They get all gooey and melty. Not bad for a cabinet rummage recipe!
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